Red Bell Peppers Preserved in Olive Oil

This recipe, called filfil ākh  ar mu  abbar bi’l-zayt, is from an Algerian friend, Necim Zeghlache, from whom I have learned a lot about Algerian cooking. Necim served this delicious red bell pepper preparation as part of a qimiyya table, what the Arabs of the Mashraq (eastern Arab world as opposed to the Maghrib, the western Arab world) call a meze, before he served a lamb and vegetable couscous.